In a food processor blend together egg, coconut oil, and coconut sugar. Then add in almond flour and baking soda. Blend again until well combined. You can also use a hand mixer.
Press the crust mixture into an 8X8 parchment-lined baking dish
Bake 8 minutes, then set aside to cool
Pumpkin Pie Filling
In a big mixing bowl, whisk together ingredients for the pumpkin pie filling - pumpkin puree, eggs, maple syrup, coconut milk, coconut sugar, and vanilla extract. Then add tapioca flour and pumpkin spice, blend again until all the ingredients are well incorporated
Pour the pumpkin pie filling into the prepared pie crust.
Bake 30-45 minutes or until a toothpick comes out clean.
Let it cool completely for at least 2 hours then chill in the fridge for a couple of hours(or overnight)
Cut into slices and serve with whipped and sprinkles of spiced pecans
